Develop decisions and making skills and time management.Manage operational plan.
Prepare dishes using basic methods of cookery.
Prepare appetizers and salad.
Use cookery skills effectively.
Enhance customer service experiences.
Develop and manage quality customer service practices.
Prepare and monitor budget.Research and comply with regulatory requirements.
Lead and manage people.
Work effectively as a cook.
Manage diversity in the workplace.
Manage operational plan.
Prepare dishes using basic methods of cookery.
Prepare appetizers and salad.
Use cookery skills effectively.
Enhance customer service experiences.
Develop and manage quality customer service practices.
Manage conflict.
Prepare and monitor budget.
Use hygienic practices for food safety.
Research and comply with regulatory requirements.
Lead and manage people.
Monitor work operations.
Work effectively as a cook.
Participate in safe work practices.
Implement and monitor work health and safety practices.
A motivated and enthusiastic diploma graduate of Diploma in Hospitality Management (Culinary Arts) with more than 5year hospitality industry experience. Capable of working with team in a busy environment including all type of cookery, team jobs.
Experience
1)Sheraton Grand Bengaluru.(6month as a Commis)
2)Platinum Hotel Kathmandu(1year as a Commis III)
3)Hickory Smokehouse Wilmslow(1year as a Chef De Partie)
4)Best Western Pinewood(1month a a a Chef De Partie)
5)Radisson Blu(Currently working from last 1years)
6)Emirates lounge(Currently working from last 6 month)
Motogp
Music
And
Travel.
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